Canned Black Beans | Mexican Black Beans

Canned black beans are fine on their own, but if you want a dinnertime side dish that’ll wow your crowd, consider transforming those canned beans into a Mexican masterpiece. A few extra ingredients are all it’s going to take to morph those black beans into a brand new side dish.

This recipe for Mexican Black Beans is going to be quick, easy, bursting with flavor, and it’s all taking place in one pot.

MEXICAN BLACK BEANS

Mexican Black Beans begin with pan-seared bacon and are followed up with a sauté of peppers and onions. They end almost as fast as they began with a can of beans and a quick simmer on the stove-top.

In Spanish cooking, sofritos are often used to flavor either rice or beans. Sofrito usually consist of a flavorful mix of garlic and vegetables that are minced together and sauteéd before either rice or beans are added. This method creates a wonderful base of flavor, and it is precisely the same method used to flavor these Mexican canned black beans.

However, unlike a traditional sofrito, we will not be taking the time to mince vegetables here. A simple dice will do just fine for this quick-fix dinnertime side.

3. SPICE

The beans go into the pot, along with some cumin and garlic powder, and everybody simmers together, giving those flavors just enough time to meld into side dish perfection.

This is one easy weeknight side and there is no better way to spruce up canned black beans. Serve these beans alongside favorite Mexican dishes like enchiladas, fajitas, tamales, tacos…or pretty much anything with a Southwestern or Mexican vibe. Add them to your weeknight dinner lineup for a new, quick and easy, go-to side dish everyone will love!

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Hi! I’m Kelly Anthony, a food columnist, baker, home chef and stay-at-home mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. I hope you, your family and guests will cherish them as much as I do. Thank you for stopping by, and please, come back again. If you’d like to get to know me a little better, click here.

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